3 Vegetarian Appetizer Recipes for the Super Bowl

The Super Bowl is coming up quick. Even though I’m not the biggest sports spectator on this side of the Mississippi, I get excited about cultural events like this because it’s an excuse to play hostess. I love having people over and getting to play catch up, eat good food, drink good wine, and step away from my everyday routine for a few hours. When it comes to the Super Bowl, you probably either show up for the sport itself, the commercials, the food, or some combination of the three. A lot of classic American Super Bowl snacks revolve around meat, but as a vegetarian, I’m not exactly eligible for a heaping plate of saucy wings anymore. Luckily, I’ve experimented with some healthy vegetarian alternatives that are just as mouthwatering without the meat or fat content of your average appetizer. These are three of my favorite game day dishes, guaranteed to be a hit with carnivores and herbivores alike.

Heat olive oil in a large skillet over medium heat. Add zucchini in batches, cooking for about 1-2 minutes on each side, and flipping once golden. Season with salt and pepper.

Then, place zucchini on a large baking tray. Top with marinara and mozzarella. If you wish, substitute mozzarella with vegan cheese. Place in oven and let bake for about 1-2 minutes or until cheese is melted.

Preheat oven to 500 degrees Fahrenheit. Line a sheet pan with parchment. Then remove the stems from the head of cauliflower, chop into florets, and slice the florets so that they’re somewhat flat. Place florets on a tray, drizzle with olive oil and salt, and roast for 15-20 minutes. Remove from heat when the edges turn brown and set aside.

In a small bowl whisk greek yogurt, blue cheese, and ⅛ tsp of cracked pepper. Set aside.

Melt butter in a saucepan over medium-high heat, and then add hot sauce. Remove from heat, add cauliflower and stir.